what are you most likely to grab with traditonal red sauce, cheese & meat pizza? (choose one)
1. Barbera
2. Dolcetto
3. Chianti
4. Rosso Di Montilcino
5. Brunello
6. red Burgundy
7. Oregon PN
8. CA PN
9. Nero Di Avola
10. Cru Beaujolais
11. Frappato
12. Rose
13. Zinfandel
14. Cabernet Sauvignon
15. Syrah
16. CDP Blend
17. Red Bandol
18. Cab Franc
19. Etna Rosso
20. You missed the most obvious choice, see my post
0voters
Tonight I’m opening a 2011 Del Glacine La Sconsolata Barbera D Alba but I’ve also reached for; Cote Beaune red Burgundy, Brunello, Dolcetto, Cru Beaujolais, Bandol, Chianti, Etna Rosso, Oregon PN and some Zins. How about you?
I could try to be chic and say it depends on the pizza, but I pretty much just grab Chianti or RdM with all of them. Safe, yes. Boring, no. I love Chianti.
That said, Chianti’s an easy call with red sauce pizza. I’m also a huge fan of Zin with pepperoni pizza (although it’s gotta be one with enough acidity).
Something with fruit on the red spectrum, ample acidity and tame tannins. Tonight, that’s a simple Faiveley 2012 Bourgogne Rouge with a mushroom, pepperoni, pepper and onion pizza made under the broiler on a pizza steel.
I voted Chianti, which is probably correct without actually checking notes, but have also opened plenty of Sicilian (Etna , Nero, etc) , Campanian, and other southern Italians as well (Ciro). The poll should have a place for Aglianico/Taurasi as well. But especially if red sauce is fresh, and meats are not dominant, white wines do well with pizza.
I’d throw Montepulciano in the mix as well Craig - It’s a pretty popular “mass gulped” red in Italy and the serious offerings are pretty stunning. Mainly from The Marches and Abruzzo but it flows like water in much of Italy -
Rioja usually, but no real preference. I do pizza once a week and drink whatever I feel like opening. And I never use mozzarella, which is too insipid, and I can’t remember the last time I put meat on the pizza either.
